| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 8 slices bacon, chopped
- 1 red onion, diced
- 2 to 3 jalapenos, diced
- 3 cloves garlic, minced
- 1 pound ground chuck
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 12 ounces elbow macaroni
- 3 1/2 cups beef broth
- 2 tablespoons grainy mustard
- A few dashes Worcestershire sauce
- 2 cups grated Cheddar
- 2 tablespoons chopped fresh parsley
- 1/4 cup pickled jalapenos, optional
Instructions
- Heat a large skillet over a medium heat. When the skillet is hot, add the bacon and cook until crisp, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Drain all but 2 tablespoons of the bacon grease from the skillet and place back on the heat.
- Add the onion, jalapenos and garlic to the skillet and stir. Add the ground chuck and season with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Stir in the tomato paste and cook for about 30 seconds.
- Add the macaroni, broth, mustard and Worcestershire sauce. Give it a big stir and bring to a simmer. Cover and cook, stirring often, until the pasta is al dente and the sauce has thickened, about 10 minutes. Stir in the Cheddar. Sprinkle over the cooked bacon, parsley and pickled jalapenos, if using. Remove from the heat and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 689 |
| Total Fat | 35 g |
| Saturated Fat | 15 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 43 g |
| Cholesterol | 118 mg |
| Sodium | 961 mg |
Reviews
Usually, Ree hits her food out of the park. Not so with this one. I thought it had an odd consistency and was pretty bland. The jalapenos that I used must have been very mild, we couldn’t even taste them. Maybe, poblanos would have been better.
This is a wonderful dish! I wasn’t sure I would like the mustard, but it was much needed in this recipe. I did add just a tad extra Worcestershire sauce. Garnished with Iceberg lettuce, chopped tomatoes and pickles on the top. I will definitely be making this recipe often! Thank you!
Added an extra splash of Worcestershire and pepper jack cheese. Makes a great leftover or lunch the next day
I made the recipe as written. My family liked it. Although the flavor was good, i think next time i will reduce the amount of onion and leave the parsley out. It came out way too oniony. I think i would also use more cheese and add some cayenne pepper for some heat. Otherwise, it was good. Thanks Ree.
Made this last night minus the bacon, jalapenos, and the parsley! It was wonderful! Tastes so much better than the boxed stuff of my youth and no processed foods in this batch! Yum, will be in rotation from now on!
I just finished making this and it was Real Good. I used a 7oz., bag of La Moderna small Elbows b/c i didn’t want it to dry out since there’s not a lot of liquid in it and it was perfect. I didn’t put any Parsley in it b/c i didn’t have any. It was fast and super easy. It’s going in my regular dinner rotation.
Love this recipe! It is easy to make and the whole family loves it. I add a bit more Worcestershire and do a combo of cheddar and pepper jack cheese. Turns out great!
We absolutely loved this!!!
Tried this last night didn’t have tomatoe paste so I used sauce, and didn’t have jalapeños!! But turned out wonderful tastes exactly like a bacon cheese burger !! The grand kids will absolutely love it!!!
So yummy. I just added raw jalapeños on mine so my kids would eat it. I also used a combo of cheddar, pepper jack, and smoked Gouda. Definitely saving this one.